Pour into a buttered, shallow cake pan, and bake for half an hour in a
moderate oven. When cool, spread with glacé frosting.

GLACÉ FROSTING. Put half a cupful of sugar and three tablespoonfuls of
water in a small saucepan. Stir over the fire until the sugar is nearly
melted. Take the spoon from the pan before the sugar really begins to
boil, because it would spoil the icing if the syrup were stirred after
it begins to boil. After boiling gently for four minutes, add half a
teaspoonful of vanilla extract, but do not stir; then set away to cool.
When the syrup is about blood warm, beat it with a wooden spoon until
thick and white. Now put the saucepan in another with boiling water, and
stir until the icing is thin enough to pour. Spread quickly on the cake.


CHOCOLATE GLACÉ

After making a glacé frosting, dissolve one ounce of Walter Baker &
Co.'s Premium No. 1 Chocolate in a cup, and put it with the frosting,
adding also a tablespoonful of boiling water.


CHOCOLATE BISCUIT

Cover three large baking pans with paper that has been well oiled with
washed butter. Over these dredge powdered sugar. Melt in a cup one ounce
of Walter Baker & Co.'s Premium No. 1 Chocolate. Separate the whites and
yolks of four eggs. Add to the yolks a generous half cupful of powdered
sugar, and beat until light and firm. Add the melted chocolate, and beat
a few minutes longer. Beat the whites of the eggs to a stiff, dry froth.
Measure out three-fourths of a cupful of sifted flour, and stir it and